- One medium size Back Pomfret – properly clean. U can keep this fish whole, but make sure U score it, for even frying. The VianD like to portioned the fish for easy handling and easy serving.
- Thinly striped Ginger, sliced Onion, sliced Chili (Chili Padi, if U prefer the heat) and a handful of Curry leaves. Roasted Balacan (Fish Paste) – just half a teaspoon (can be over-powering). Lime for garnishing.
- Light soy, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil, Fish sauce and Shaoxing wine. A dash of Dark soy for coloring. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by marinating the Fish with a generous amount of Salt and a dash of white Pepper – for at least an hr.
Making sure the sure the Fish is at room temperature (out of the Fridge for abt 30 mins), Pan fry or deep-fry the fish till slightly Golden brown. The VianD opted for the deep-frying method which obviously generates a harder/crunchy meat texture. Set aside.
Gently saute the sliced Onion to caramelize till soft and kinda turned to dark brown color. Move aside, and saute the striped Ginger, some finely chopped Garlic, Chili and Curry leaves till aromatic. Mix everything together and add a little water to create the sauce. Bring to boil and turn the heat to low and simmer a little while to render down the sauce to slightly thicken. Add Seasoning Ingredients and roasted Balacan, mix well. When the sauce is ready simply pour over the fish. Viola, ur flavorful aromatic “Caramelized Onion Fish (Black Pomfret)“ is ready to be served hot.